Uncle Hoyt's Bread-and-Butter Pickles

Name: Uncle Hoyt's Bread-and-Butter Pickles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Global
Ingredients: 2 larges bell peppers; 4 kilograms 25 to 30 medium cucumbers (about; 1 teaspoon ground turmeric; 2 Tbsps mustard seeds; 8 larges onions; 118 milliliters pickling salt; 946 milliliters sugar; 1 liters white vinegar

Uncle Hoyt's Bread-and-Butter Pickles might be just the hor d'oeuvre you are searching for. This recipe serves 20. Watching your figure? This gluten free and vegan recipe has 219 calories, 2g of protein, and 1g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of bell peppers, pickling salt, ground turmeric, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Cut cucumbers into 1/4-inch-thick slices and onions into 1/8-inch-thick slices. Chop bell peppers.

Ingredients you will need

Bell Pepper

Cucumber

Onion

Place vegetables in a bowl; toss with pickling salt.

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Vegetable

Salt

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Bowl

Let stand 3 hours; drain. Bring vinegar, sugar, mustard seeds, turmeric, and cloves to a boil in a large stockpot, boiling just until sugar dissolves.

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Mustard Seeds

Turmeric

Vinegar

Clove

Sugar

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Pot

Add drained cucumber mixture, and cook, stirring often, 7 to 10 minutes or until mixture is thoroughly heated and cucumber peels turn dark green. Pack half of hot mixture in 7 (1-pt.) hot sterilized jars, filling to 1/2 inch from top.

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Cucumber

Remove air bubbles by gently stirring with a long wooden skewer. Seal and process as directed (see below). Repeat procedure with remaining mixture and 7 more hot sterilized jars.

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Skewers

A Three-Step Guide to Puttin' Up

Yes, it really is that easy. To get started, you'll need a basic canner, a jar lifter, and a canning rack. Look for a 9- or 12-piece canning kit, which will include all of these pieces and more.

Sterilize.

Bring a canner half full of water to a boil; simmer.

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Water

Place jars in a large stockpot with water to cover; bring to a boil, and simmer 10 minutes.

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Water

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Pot

Place bands and lids in a large saucepan. (Always use new lids.) Using a ladle, cover bands and lids with hot water from canner to soften gaskets.

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Water

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Sauce Pan

Ladle

Let stand 10 minutes.

Prepare Recipe.

Meanwhile, prepare recipe.

Remove hot jars from stockpot, 1 at a time, using jar lifter, and fill as directed in recipe.

Equipment you will use

Pot

Seal & Process.

Wipe rims of filled jars. Cover at once with metal lids, and screw on bands (snug but not too tight).

Place jars in canning rack, and place in simmering water in canner.

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Water

Add more boiling water as needed to cover jars by 1 to 2 inches. Bring water to a rolling boil; boil 10 minutes, adjusting processing time for altitude.* Turn off heat, and let stand 5 minutes.

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Water

Remove jars from canner, and let stand at room temperature 24 hours. Test seals of jars by pressing centers of lids. If lids do not pop, jars are properly sealed. Store in a cool, dark place at room temperature up to 1 year. Refrigerate after opening.

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